Ingredients

Method

Roast the bell peppers on a grill or over a gas stove flame until the skin is charred. Let them cool, then peel off the skin and remove the seeds.

In a pan, cook the ground beef, onion, tomatoes, and garlic until the meat is browned and the vegetables are softened. Season with salt and black pepper.

Stuff the bell peppers with the meat mixture.

In a separate bowl, beat the eggs until frothy.

Heat the vegetable oil in a frying pan over medium heat.

Dip each stuffed pepper in the beaten egg, then place in the hot oil. Fry until golden brown on all sides.

Serve the Chiles Rellenos with rice or tortillas, if desired.